CLASSIC CUSTARD PIE RECIPE
This creamy classic custard pie is an elegant dessert that's deliciously light and easy to make ahead of time. So, dig in!
Provided by Cheryl Najafi
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
- Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
- Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
- Chill 4 hours or overnight.
Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 146 mg, Sodium 278 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving
RICH AND CREAMY CUSTARD PIE RECIPE - (3.7/5)
Provided by carvalhohm
Number Of Ingredients 16
Steps:
- CRUST: 1. In a large mixing bowl, place the flour, sugar, salt, and butter. 2. Stir the ingredients together briefly, just enough to mix the flour, sugar and salt together. Use a dough cutter (or you can use a food processor) to "cut" the butter into the flour. You want to see very small pieces of butter (about the size of a pea). 3. Pour the ice water over the flour mixture, starting with 1/4 cup of ice water. Gently mix the water into the flour, forming a shaggy, loose dough. Add more water, a spoonful at a time, until the dough comes together. You should not need more than 1/2 cup of ice water. This is what it looks like after the initial mixing of water and flour. You can still see some dry bits at the bottom of the bowl, but this is the perfect consistency - you do not need any more water at this point. Give it another minute or so of kneading and the dough will come together. 4. Wrap the dough in plastic wrap and place in the refrigerator to rest for at least 15 minutes. I actually place my dough in the freezer. Don't worry - the dough won't freeze solid. The goal is to get the butter very cold again (since the butter softened during the mixing process). You want to still see chunks of butter when you roll out the dough and eventually bake it. During the baking process, the melting butter creates steam, which is what makes your dough nice and flaky. 5. After 15 minutes, remove the dough from the refrigerator (or freezer). Place the dough between two large sheets of parchment paper. 6. Roll the dough into a circle, about 1/8 inch thick and two inches larger in diameter than the width of your pie pan. Turn the pie pan upside down on top of the parchment paper to measure. 7. To place the dough in the pie pan, remove one sheet of parchment paper. Turn the pie pan upside down over the dough. Carefully slide your hand beneath the parchment paper and flip the dough and pie pan right-side-up. Gently push the dough down into the pie pan. 8. Carefully peel the parchment paper off the dough (save the paper for use later). Push the dough into the sides of the pan (and pinch the dough to close any holes), if necessary. 9. Trim off some of the dough around the edge, leaving a little bit of dough hanging over the side. Use whatever method you like to flute the edge of the dough. I just use my fingertips to create a fluted edge like you see below. 10. It's time to blind-bake the pie crust. Pre-heat your oven to 425 degrees. Place one sheet of parchment paper inside the pie pan. Place the dried beans over the parchment paper. I like to place my dried beans in oven cooking bags; this way I can reuse the beans the next time I bake a pie. 11. Bake the pie crust for 15 minutes then remove it from the oven. Remove the beans and parchment paper and return the pie crust to the oven to bake for 5 more minutes. 12. During the last 5 minutes of baking, the bottom of the pie crust will very likely bubble up. Do not panic. After you remove the crust from the oven, immediately (but very gently) push down on the bubble to release the steam. The bottom of the pie crust will flatten again once all of the steam is released. Set the pre-baked crust aside while you prepare the custard filling. FILLING: 1. Decrease your oven temperature to 350 degrees. In a small mixing bowl, place the sugar, eggs, vanilla extract and salt. Use a hand mixer on low speed (or a whisk) to mix the ingredients together; mix for a couple of minutes only. Do not over-mix or your resulting custard will turn out grainy. 2. In a separate microwave-safe bowl, heat the half-and-half in the microwave on high for two minutes. Mix the hot half-and-half - 1/2 cup at a time - into the egg mixture. DO NOT add the hot liquid all at once or you will end up scrambling your egg mixture! Adding the hot liquid a little at a time tempers the egg mixture. Continue mixing in the hot liquid, a little at a time, until all the liquid is mixed with the egg mixture. BAKE THE PIE: 1. Place your oven rack in the bottom half of your oven. Place a baking pan in the oven, then place the un-filled and pre-baked pie crust on top of the baking pan. Carefully pour the filling mixture into the pie crust. Be careful not to touch the hot oven with your arms or hands as you pour the liquid into the pie crust. I do it this way because the filling will come to the very brim of the pie crust - it is much easier doing it like this than trying to fill the crust outside of the oven, then carrying the full crust to the oven without spilling it (yeah, that's a mess waiting to happen). 2. Bake the pie for a total of 50 minutes. After 40 minutes, if you need to, wrap a piece of foil (or use a pie shield) around the edge of the pie (to prevent the crust from burning or browning too much). Bake for 10 more minutes then remove the pie from the oven. The pie will be jiggly still when you take it out of the oven. It will look something like jello, with the top surface of the pie rippling as you gently shake it. You may think the pie is under-cooked, but TRUST ME, it is DONE. Resist the urge to bake it longer. You really don't want to over-bake custard pies. Have you ever had custard pies that tasted way too much like eggs? That's due to OVER-BAKING the custard - a real no-no. 3. Now comes the hard part. You MUST let the pie cool at room temperature for at least 2 or 3 hours before cutting into it. As the pie cools, the filling is still "cooking." The pie will set (firm up) once completely cooled. Ideally, after cooling at room temperature for a few hours, you want to refrigerate the pie another hour or so to finish cooling and allow the pie to set fully. Of course, after the requisite 3 hours of room-temperature cooling, I just could NOT wait to eat this pie. I went ahead and cut a small slice - to give it a taste test, you see. As our family's resident home chef, I just HAD to ensure this pie was fit for consumption! And it was. As you can see, the pie is mostly set at this point, but another hour or longer of cooling in the refrigerator will be better. This is the pie after cooling in the refrigerator overnight. Make sure the pie is completely cooled at room temperature before placing in the refrigerator or else condensation will collect on the top of the pie as it cools in the fridge. If that happens, don't worry - just use a paper towel to soak up any accumulated condensation on top of the pie.
RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD
Provided by Food Network
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Crust:
- Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
- Filling:
- Preheat the oven to 400 degrees F.
- Scald the milk and half-and-half.
- Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
- Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.
CREAMY CUSTARD PIE
Our family loves custard pie, and we enjoy this variation of my usual recipe. The buttermilk gives a slightly tangy taste to the pie and the orange zest adds a nice, bright flavor to the custard. (Time for the pie to cool completely is in addition to the cooking time below.)
Provided by TasteTester
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Place piecrust into a 9" pie plate and crimp edges decoratively. Chill 5 minutes.
- Meanwhile, in large bowl, combine the sugar and flour. Using a whisk, stir in the 4 eggs, one at a time. Stir in the buttermilk, melted butter and orange zest until blended.
- Place pie plate with prepared piecrust on baking sheet; fill piecrust with buttermilk mixture. Bake 30 minutes, or until center is set. Let cook completely. Garnish with sliced strawberries, if desired.
Nutrition Facts : Calories 499, Fat 28.8, SaturatedFat 12, Cholesterol 129.9, Sodium 472.5, Carbohydrate 53.8, Fiber 0.6, Sugar 28.9, Protein 6.7
RICH PASTRY FOR CUSTARD PIES
Provided by Leslie Land
Categories easy, dessert
Time 4h15m
Yield Pastry for one 9-inch pie, with some leftovers
Number Of Ingredients 4
Steps:
- Combine flour and salt in the bowl of a food processor.
- Cut the butter into chunks and distribute them over the flour. Mix with a spoon so each is coated. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
- Beat yolk and ice water to combine thoroughly. Turn processor on and pour liquid through feed tube. Turn the processor off when the dough begins to clump up.
- Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.
VANILLA CUSTARD PIE
My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA'S EGG CUSTARD PIE
This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.
Provided by Marles Riessland
Categories Desserts Pies Custard and Cream Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
- Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
- Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 10.5 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 276.9 mg, Sugar 22.6 g
OLD FASHIONED CREAM PIE
Beat the heck out of the ingredients and watch baking time. One hour usually does it. I don't know where I got this recipe, but I've had it a long time. I think it's great!
Provided by Sue
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
- Bake in preheated oven for 60 to 70 minutes, until set in center.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 37.5 g, Cholesterol 118 mg, Fat 32.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 17.6 g, Sodium 160.3 mg, Sugar 25.8 g
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